Pistachio Brownies with Pistachio Ganache Recipe

Introduction

Pistachio Brownies with Pistachio Ganache offer a delightful twist on classic brownies, combining rich dark chocolate with nutty pistachios and a creamy, flavored ganache topping. This decadent dessert is perfect for anyone who loves the unique flavor of pistachios paired with a fudgy brownie base.

Ingredients

• For the Brownies:
• 1 ½ sticks (170g) unsalted butter
• 10.5 oz (300g) dark chocolate, chopped
• 3 large eggs
• 1 ¼ cups (250g) granulated sugar
• 1 cup (120g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 1 cup (130g) pistachios, roughly chopped
• For the Pistachio Ganache:
• 8 oz (227g) white chocolate, finely chopped
• ½ cup (120g) heavy cream
• 3 tablespoons pistachio paste
• 1 pinch salt
• ½ teaspoon almond extract (optional)

Instructions

1. Step 1: Preheat your oven to 335°F (170°C) and line a 9-inch square baking pan with parchment paper.
2. Step 2: In a large mixing bowl, whisk together the eggs and sugar by hand until the mixture is pale and thick, about 30 seconds.
3. Step 3: Melt the butter and dark chocolate together in a microwave-safe bowl using 30-second bursts, stirring between each, until smooth and fully melted.
4. Step 4: Pour the chocolate mixture into the eggs and sugar mixture. Whisk lightly until just combined.
5. Step 5: Stir in the vanilla and almond extracts.
6. Step 6: Sift in the flour and salt, then fold gently until no flour streaks remain.
7. Step 7: Fold in the chopped pistachios until evenly distributed throughout the batter.
8. Step 8: Pour the batter into the prepared pan and smooth the top with a spatula.
9. Step 9: Bake for 20–25 minutes. The surface should appear shiny and slightly cracked; a skewer inserted should come out with a few moist crumbs attached.
10. Step 10: Allow the brownies to cool completely in the pan before adding the ganache.
11. Step 11: To make the ganache, warm the heavy cream in a saucepan over medium-low heat until it just starts to bubble around the edges.
12. Step 12: Pour the hot cream over the chopped white chocolate and let it sit for 1 minute.
13. Step 13: Stir the mixture until the chocolate is fully melted and smooth.
14. Step 14: Add the pistachio paste and a pinch of salt, stirring until fully combined.
15. Step 15: Optional: Stir in almond extract to enhance the flavor of the ganache.
16. Step 16: Let the ganache cool to room temperature, then spread it evenly over the cooled brownies.

Tips & Variations

• Use high-quality dark and white chocolate for the best flavor and texture.
• For an extra crunch, toast the pistachios lightly before chopping and folding them in.
• Swap almond extract with a few drops of rose water for a floral twist.
• If pistachio paste is unavailable, finely ground pistachios blended into a smooth paste with a little oil can be a substitute.
• Chill the ganache slightly before spreading if it becomes too runny.

Storage

Store the brownies covered at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, keep them in an airtight container in the freezer for up to 3 months. When ready to eat, thaw at room temperature and if desired, warm briefly to soften the ganache before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate for the brownies?

Yes, you can substitute milk chocolate if you prefer a sweeter, less intense chocolate flavor. Keep in mind the overall sweetness might increase, so you could reduce the sugar slightly if desired.

Is pistachio paste easy to make at home?

Absolutely! You can make pistachio paste by blending shelled, unsalted pistachios with a small amount of neutral oil until smooth. Be patient, as it can take a few minutes to reach a paste-like consistency.

Pistachio Brownies with Pistachio Ganache Recipe

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★★★★★

4.7 from 106 reviews

Delight in these rich Pistachio Brownies topped with a luscious Pistachio Ganache. Featuring a fudgy dark chocolate base studded with crunchy pistachios and finished with a smooth white chocolate and pistachio cream, this recipe blends nutty flavors and decadent textures perfect for any dessert lover.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 9 servings (9-inch square pan) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Brownies

• 1 ½ sticks (170g) unsalted butter
• 10.5 oz (300g) dark chocolate, chopped
• 3 large eggs
• 1 ¼ cups (250g) granulated sugar
• 1 cup (120g) all-purpose flour
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 teaspoons almond extract
• 1 cup (130g) pistachios, roughly chopped

For the Pistachio Ganache

• 8 oz (227g) white chocolate, finely chopped
• ½ cup (120g) heavy cream
• 3 tablespoons pistachio paste
• 1 pinch salt
• ½ teaspoon almond extract (optional)

Instructions

1. Preheat Oven: Preheat your oven to 335°F (170°C). Line a 9-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
2. Mix Eggs and Sugar: In a large mixing bowl, whisk together the eggs and granulated sugar by hand until the mixture is pale and thick, approximately 30 seconds.
3. Melt Chocolate and Butter: Melt the unsalted butter and dark chocolate together in a microwave-safe bowl using 30-second bursts, stirring between each burst until the blend is smooth and fully melted.
4. Combine Chocolate Mixture with Eggs: Pour the melted chocolate and butter mixture into the eggs and sugar. Whisk lightly just until combined to avoid overmixing.
5. Add Extracts: Stir in the vanilla extract and almond extract, enhancing the nutty and aromatic flavors of the batter.
6. Add Dry Ingredients: Sift in the all-purpose flour and salt, then fold gently into the wet mixture until there are no flour streaks remaining, ensuring a tender crumb.
7. Fold in Pistachios: Gently fold in the roughly chopped pistachios evenly throughout the batter to add texture and flavor.
8. Prepare to Bake: Pour the batter into the prepared pan and smooth the top with a spatula for even baking.
9. Bake Brownies: Bake in the preheated oven for 20–25 minutes until the surface appears shiny with slight cracks and a skewer inserted comes out with a few moist crumbs, indicating fudgy brownies.
10. Cool Brownies: Remove the brownies from the oven and allow them to cool completely in the pan to set properly before adding the ganache.
11. Heat Cream for Ganache: While brownies bake, warm the heavy cream in a saucepan over medium-low heat until just bubbling at the edges, careful not to boil.
12. Make Ganache Base: Pour the hot cream over the chopped white chocolate and let it sit for 1 minute, allowing the chocolate to soften.
13. Stir Ganache: Stir until the white chocolate is completely melted and the ganache is smooth and glossy.
14. Add Pistachio Paste and Seasoning: Mix in the pistachio paste and a pinch of salt until fully incorporated for a rich flavor.
15. Add Almond Extract (Optional): Incorporate the almond extract if using, to deepen the nutty taste of the ganache.
16. Cool Ganache: Let the ganache cool to room temperature so it thickens slightly and is easier to spread.
17. Spread Ganache Over Brownies: Once the brownies are fully cooled, spread the pistachio ganache evenly over the top for a silky finish.

Notes

• Ensure not to overbake the brownies to maintain their fudgy texture.
• Use high-quality dark and white chocolate for the best taste.
• For an extra nutty crunch, sprinkle additional chopped pistachios on top of the ganache before it sets.
• Pistachio paste can be found at specialty food stores or made at home by blending shelled pistachios with a small amount of oil.
• Almond extract is optional but enhances the overall flavor; omit it if allergic.
• Store brownies covered at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pistachio brownies, pistachio ganache, dark chocolate brownies, nutty brownies, white chocolate ganache, homemade brownies, dessert recipe